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Ingredients
- 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
- 1 medium onion
- 1 1/2 teaspoons garlic powder
- 1 tablespoon vegetable oil
- 2 (15 1/2 ounce) cans great northern beans, rinsed and drained
- 1 (14 1/2 ounce) can chicken broth
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup whipping cream or fat-free half and half
- 2 (4 ounce) cans diced green chilies
Details
Servings 5
Adapted from food.com
Preparation
Step 1
1. *In large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.
2. Add beans, chilies and seasonings and chicken broth.
3. Bring to a boil.
4. Reduce heat and simmer (uncovered) for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Garnish with shredded cheese (cheddar works well) and the crackers of your choice.
7. Serve immediately.
*Alternate instructions:
1. Sprinkle the chicken breasts with the garlic powder, some paprika, salt, and pepper, and cook them in a convection or NuWave oven for the specified amount of time, and set aside. This provides a wonderful texture to the chicken, and allows you to do something else while it cooks.
2. While the chicken is cooking, chop the onions, place them in a microwave-safe bowl along with the vegetable oil, and microwave them for 5 minutes to par-cook them.
3. Put the chicken in the refrigerator. Combine the beans, chicken broth, salt, oregano, pepper, cayenne pepper, and green chilies into a crock pot, and cook for 6-8 hours on low.
4. Shortly before serving, chop the chicken into bite-sized pieces, and add to the crock pot, along with the sour cream and whipping cream/half and half.
5. Garnish with cheese and crackers, and serve immediately.
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